Transform Your Plate, Transform Your Life: The Mortgage Chef’s Recipe for a Healthier, Happier You

[보건복지타임스] Geochang-gun announced on November 6 that the obesity prevention nutrition education and low-sugar meal preparation program implemented by the Public Health Center’s Integrated Health Promotion Office for residents with a low awareness of balanced nutritional intake and a high prevalence of obesity is receiving a great response.

The ‘Mortgage Chef’ program recruited adults with a body mass index (BMI) of 23 kg/㎥ or more or a body fat percentage of 30% or more from October 23 to November 1, and a total of 40 people were selected.

This program consists of nutritional consulting from a professional nutritionist (intensive counseling, nutrition education, healthy diet, InBody test, etc.) and content to help form healthy eating habits. Starting from November 6th, it is divided into morning and afternoon classes every Wednesday for 4 weeks. It goes on.

In the first class, basic nutrition education is provided, including the importance of correcting eating habits and how to keep a food diary, and you can select foods and herbs that suit your body and use clean ingredients grown in Geochang-gun (beet, Schisandra chinensis, mint, magnolia, jujube, and groundnut). etc.) was used to provide an experience of making ‘Omi Kwaecheong Tea’, a herbal tea that has useful functions for the body.

A resident who participated in the program said, “I often enjoyed snacks and coffee at cafes, but recently, as my blood sugar level increased, I started paying attention to restaurants.” He added, “Through this opportunity, I made herbal tea using medicinal ingredients to maintain my health and improve my eating habits.” “I think we can get help with improvement,” he said.

In the future, Geochang-gun plans to run a program to educate people on various foods that can reduce sugar while preserving the natural taste and aroma, such as lemon ginger syrup, bean paste, and low-sugar juice vinegar, and to contribute to establishing a proper food culture.